Our Favorite Seafood Recipes Now that you've gone fishing and brought back a load of fish, what do you do with it? Here are some ideas. But first, how about a few latin beverage recipes to get your cooking juices boiling! Caipirinha (from Brazil) 2 oz Cachaca 3-4 lime wedges, muddled 2 TPSP pure cane sugar   Blend ingredients, shake and serve over crushed ice. (Recipe By Stephen Moore) Copita (from Argentina) Equal parts sweet vermouth and dry vermouth   Shake and serve over ice. Garnish with a lemon twist. (Recipe By Stephen Moore) Mojito (from Cuba) 10 mint leaves, muddled 3-4 lime wedges, muddled 1 oz simple syrup 2 oz light rum Splash of club soda Blend ingredients and serve over crushed ice. (Recipe By Stephen Moore) Original Margarita 2 oz tequila Juice from 1/2 a lime 3/4 oz orange liqueur (cointreau) 1/2 oz simple syrup Lime wedge Kosher salt   Shake and strain into a margarita or martini glass with a salted rim. Garnish with a lime wedge. (You can blend with ice for the frozen variety if you like.) (Recipe By Stephen Moore) Dragonfly Punch (non-alcoholic from Puerto Rico) 1/2 oz fresh lemon juice 2 oz passion fruit nectar 1 oz cranberry juice Ginger beer topping Fruit garnish   Blend ingredients and serve over ice. Garnish with fruit. (Recipe By Stephen Moore) And now that you're ready, here's the food! Quick On-The-Boat Tuna Ceviche or Sashimi: This works really well fishing from the pangas and cruisers at the East Cape. Bring a dozen limes and some soy sauce from the hotel the days you are expecting to catch tuna (don't forget a container to marinate the fish in -- the plastic ice bucket from your room works if you don't have a large gallon size freezer bag). Have the deckhand ice down all the fish and when you're ready for lunch have him fillet a small tuna into small bite size chunks or strips. Put the strips into your freezer bag or other container and add the juice from the limes and about half the bottle or so of soy sauce (use your own discretion--just don't dilute the lime juice so much that the citric acid won't cook the fish) and let it cook in the marinade for 20 minutes (keep it cool and out of the sun). The less you want it to be sashimi or raw the more time you'll let it marinade. You can, of course, dig in right away for very high grade sashimi. You may want to bring some wasabi powder with you and mix it up on the boat to go with the tuna. From Loreto to Buena Vista soy sauce is used extensively which may be in part due to the influences of the Chinese and Japanese immigration to the area early last century. (Recipe By Stephen Moore) Ceviche: 12 ounces very fresh (sushi-grade) firm white-fleshed ocean fish, such as grouper, wahoo, sea bass, or red snapper (you can use sierra, pompano, and trigger fish as well for an excellent ceciche) 1/3 cup fresh lime juice 3 tablespoons fresh orange juice 3 tablespoons pineapple juice 1 1/2 tablespoons finely diced serrano pepper 2 tablespoons finely diced yellow bell pepper 2 tablespoons finely diced red bell pepper 1 1/2 tablespoons minced red onion 1 teaspoon minced garlic 2 tablespoons chopped fresh cilantro leaves 1 tablespoon good quality e-virgin olive oil 1/2 teaspoon kosher salt 8 (3-inch) plantain chips Lime wedges, for serving   Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally. Add the cilantro, olive oil, and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with fried plantain chips and lime wedges. (Recipe Submitted By Stephen Moore) Tuna Poke: 1 lb tuna (grade A sushi quality) 2 tbs. sesame oil 1 tbs. sesame seeds 2 tbs. of Siracha sauce 2 tbs. soy sauce 2 tbs. finely chopped green onion a pinch of bonito flakes a dash of red clay salt a dash of seaweed flakes zest of a lemon juice of a lemon   Chop the tuna into small cubes. Mix all the ingredients in a bowl. Add the tuna at the end making sure to mix gently so it doesn't lose its delicate shape. Refrigerate for 20 minutes. Serve over steamed rice. Garnish with green onions. Serve with pale ale or chardonnay. (Recipe Submitted By Stephen Moore) Grilled Marinated Skirt or Flank Steak With Roasted Poblano Rajas: Ingredients: 2 medium white onions, sliced into 1/2-inch rounds (keep the rounds intact for easy grilling) (divided use) 3 garlic cloves, peeled, roughly chopped 3 tablespoons fresh lime juice 1/4 teaspoon cumin, preferably freshly ground Salt 1 pound beef skirt steak (can use flank steak but skirt is more buttery in texture and flavor), trimmed of surface fat and thin white membrane (silverskin) 3 medium (about 9 ounces total) fresh poblano chiles Vegetable or olive oil for brushing or spritzing the onions and meat A small bowl of lime wedges for serving 12 warm, fresh, corn tortillas   Directions: Marinating the meat: In a food processor or blender, combine one-quarter of the onions, the garlic, lime juice, cumin and 1/2 teaspoon salt. Process to a smooth puree. Place skirt steak in a nonaluminum baking dish. Using a spoon, smear the marinade over both sides of the skirt steak. Cover and refrigerate for at least 1 hour or up to 8 hours.   Making the grilled chile-and-onion rajas: Turn on the oven to its lowest setting. Heat a gas grill to medium-high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Either turn the burner(s) in the center of the grill to medium-low or bank the coals to the sides for indirect cooking. Set the cooking grate in place, cover the grill and let the grate heat up, 5 minutes or so.   Lay chiles on the hottest part of the grill, and cook, turning occasionally, until skin is blistered and uniformly blackened all over, about 5 minutes. Be careful not to char the flesh, only the skin. Remove the chiles from the grill and cover with a kitchen towel.   While the chiles are roasting, brush or spray the remaining onion slices with oil and lay the whole rounds of onions on the grill in a cooler spot than you chose for the chiles. When they're starting to soften and are browned on the first side, about 10 minutes, use a spatula to flip them and brown the other side. Transfer to an ovenproof serving dish and separate the rings.   Rub blackened skin off chiles, then pull out the stems and seed pods. Rinse briefly to remove any stray seeds and bits of skin. Slice into 1/4-inch strips and stir into the onions. Taste the mixture and season it with salt, about 1/4 teaspoon. Keep warn in the oven. Grilling the meat: Remove steak from marinade and gently shake off excess. Oil steak well on both sides and lay it over the hottest part of grill. Grill, turning once, until richly browned and done to your liking, about 11/2 to 2 minutes per side for medium-rare.   Optional tacos: Cut the long piece of skirt steak into 3-to 4-inch lengths, then cut each section across the grain (that is, in line with the full length of the steak) into thin strips. Mix with the chiles and onions, season with a little salt and set on the table along with the lime wedges and hot tortillas for your guests to make into soft tacos. Makes 12 tacos, serving 4 as a light meal. (Recipe By Stephen Moore) Filete Mignon con Rajas Con Crema: The mild flavor of the meat is revved up with rich rajas con crema, a traditional dish of roasted poblano strips in cream.   3 fresh poblano chiles 1 tablespoon vegetable oil 1 tablespoon olive oil 1/2 small white onion, thinly sliced 1/2 cup whipping cream (Mexican Cream is best) 12 large epazote leaves, thinly sliced (optional)   4 6-ounce filet mignons (each about 1 1/2 to 2 inches thick)   Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed chiles; slice thinly. Heat both oils in large skillet over medium heat. Add onion and sauté until translucent, about 2 minutes. Add poblanos, cream, and epazote, if desired; simmer until rajas thicken slightly, about 3 minutes. Season with salt.   Meanwhile, prepare barbecue (medium-high heat). Sprinkle steaks with salt. Grill steaks to desired doneness, about 5 minutes per side for medium-rare. Transfer to plates; top with rajas and serve.   Makes 4 servings. (Recipe By Stephen Moore)   [epazote [eh-pah-ZOH-teh] A pungent, wild herb whose strong flavor is, like that of fresh coriander, an acquired taste. It has flat, pointed leaves and is available dried (and infrequently fresh) in Latin markets. Also called Mexican tea  and wormseed , epazote is popular in many bean dishes because it's a carminative, which means it reduces gas. It's also used as a tea.] Curry Wahoo: 2 lbs. Wahoo Curry sauce: 2 white onions chopped in small cubes 3 tbs. Yellow Curry 2 cups heavy cream 1 tbs. fish bullion 2 Japanese pears 1 stick of butter   Place butter and onions into a saucepan at low heat for aprox. 10 minutes until onions are caramelized. Allow to cool and frappe in blender. Pour back into the saucepan and add the curry, Dashi, and cream. Cook at medium heat for 5 more minutes. With 2 Japanese pears, peel and slice into ? inch think round patties. Poach for 8 minutes. Season fish with salt and pepper. Cook in a Teflon pan for 4 minutes each side. Place molded rice on top of sauce. Put fish and pear on top, add one more piece of fish, garnish, ready to eat. (Recipe Submitted By Stephen Moore) Masa Seared Wahoo with Guaaha-Cilantro Salsa: Serves 4 1 lb. fresh wahoo 1 zucchini 1 squash 1 yellow pepper 1 orange pepper 6 each guaaba 1 bunch cilantro 2 cups port wine 1 bunch leeks masa flour salt pepper olive oil 3 shallots 1 lime and zest   First slice the Wahoo into 6 oz pieces. Add salt, pepper, and oil. Next add the masa flour to each of the steaks. Set aside. With a large French knife slice the zucchini, and peppers into small diced pieces. Sautee the peppers and zucchini with a tbs. of olive oil. Sautee for about one minute and set aside. To make the salsa; Fine chop the shallots, guaaba, and cilantro together, then set aside. Squeeze the lime and lime zest into the mixture. Set aside. For the port wine reduction; place the wine in a small saucepan. Reduce by a third. The consistency should be close to a "syrup" consistency. For the leeks; slice into small matchstick pieces. Add remaining oil to a small sauce pan. Add leeks and cook until golden brown. To cook the Wahoo; Place the fish into a preheated saucepan. Sear for two minutes on each side. Garnish with the port reduction and the fried leeks. (Recipe Submitted By Stephen Moore) Sushi Buffet: 12 ounces very fresh (sushi-grade) firm white-fleshed ocean fish, such as grouper, wahoo, sea bass, or red snapper (you can use sierra, pompano, and trigger fish as well for an excellent ceciche) 1/3 cup fresh lime juice 3 tablespoons fresh orange juice 3 tablespoons pineapple juice 1 1/2 tablespoons finely diced serrano pepper 2 tablespoons finely diced yellow bell pepper 2 tablespoons finely diced red bell pepper 1 1/2 tablespoons minced red onion 1 teaspoon minced garlic 2 tablespoons chopped fresh cilantro leaves 1 tablespoon good quality e-virgin olive oil 1/2 teaspoon kosher salt 8 (3-inch) plantain chips Lime wedges, for serving   Cut the fish into 1/4-inch dice. Place in a glass dish with the lime juice, orange juice, pineapple juice, peppers, onions, and garlic, tossing to coat. Cover and refrigerate for 3 to 4 hours, stirring occasionally. Add the cilantro, olive oil, and salt. Fold gently to mix. Serve ceviche in martini glasses and garnish with fried plantain chips and lime wedges. (Recipe Submitted By Stephen Moore) Alexandria Triple Crab: Once when in Alexandria, VA I ate at The Wharf on King Street near the boardwalk along the Potomoc River overlooking the monuments of Washington, DC and was so smitten with this dish that I wanted to share it. It's a true example of Virigina Tidewater and Eastern Shore blend food fare.   4 Maryland Crab Cakes (recipe to come) 4 soft-shell Blue Crabs 2 pounds lump crab meat (backfin) 16 oz Norfolk mustard Sauce (recipe to come)   Place one crab cake on small plate. Place one fried soft-shell crab on top. Pile 1/2 pound of lump crab meat on top and pour 4 oz of Norfolk sauce over and around it all. Repeat for the three remaining servings. (Recipe by Stephen Moore) Puerto Nuevo Style Lobster: 6 large Mexican lobsters, cut in half lengthwise 2 cups lard or solid vegetable shortening 1 tbsp seasoned salt 1 tsp pepper 2 cups frijoles 2 cups Spanish rice 18 corn and/or flour tortillas 2 cups salsa fresca 1 cup salsa verde Six Coronas or Pacificos   In heavy, deep skillet heat lard over medium high heat. Fry each half lobster for five minutes on each side, until meat is crisp, tender and will pop out of the shell on your fork. Continue for all lobsters. Drain on paper towels and place on serving dish in the oven on warm until ready to serve.Heat frijoles and rice. Place in serving dishes. Heat tortillas in microwave one to two minutes until warm. Place in covered bread basket. Serve lobster with frijoles, rice, tortillas, salsas (something spicy like molcajete sauce),and cerveza. (Recipe Submitted By Stephen Moore) Authentic Baja Style Fish Tacos: Any visit to La Paz or Ensenada must include a trip to the local taco stands. You can get shrimp tacos, fish tacos, manta ray and skate tacos, etc. Some in La Paz even offer the indigenous Chocolate Clams. Some of the stands in La Paz are operated by the best local seafood restaurants there.   1 large lime 4 white fish fillets (snapper, dorado, shark), cut in strips about 1-inch wide 2 eggs 1 cup all-purpose flour Salt Vegetable oil for frying 8 corn tortillas   Squeeze the lime juice over fish. Allow the fish to marinade while preparing the batter. Batter: break teggs into a bowl and whisk. Mix with a fork, and gradually add only enough flour to form a thin batter. Season with the salt. Pour the oil to depth of 1 to 2-inches, depending on the thickness of the fish, in a heavy skillet or wok. Heat the oil over medium-high heat to a temperature of 365 degrees. Dip the fish in the batter and let the excess drip off. Carefully slide the fish in the oil and fry until the fish is done, about 3 minutes and the batter is golden brown, turning once. Remove and drain on paper towels. Wrap the tortillas in a towel and microwave on high for 30 seconds. Place the fish in the tortillas and serve. Always serve with a variety of authentic salsas such as Salsa Verde (Green Tomatillo Salsa), Marinated Serrano Peppers, Chili Piquin Salsa, Crema Mexicana, Avocado Salsa, Jalepenos en Escabeche (Pickled Jalepenos), Avocado Sauce, Chili Toreado, Molcajete Sauce, and of course regular old Tomato Salsa (these recipes are or will be soon found on this page). Serves four. (Recipe Submitted By Stephen Moore) Fish Tacos (Rubios Style): . Peanut oil, for frying 2 cups panko bread crumbs (available in the Asian section of your market) 3 eggs Kosher salt and freshly ground black pepper 2 pounds halibut, snapper, or other firm flesh white fish 8 corn tortillas 1/2 head napa cabbage, shredded Pink Chili Mayo, recipe follows Lime wedges, for garnish   To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.   To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!   Pink Chili Mayo: 1 1/2 cups mayonnaise 1 1/2 cups sour cream 2 canned chipotle peppers in adobo sauce Juice 1/2 lime Kosher salt and freshly ground black pepper   Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper. Serves 8. (Recipe Submitted by Stephen Moore) Mustard Glazed Broiled Fish 2 garlic cloves 3/4 teaspoon finely chopped fresh rosemary leaves 3/4 teaspoon finely chopped fresh thyme leaves 1 tablespoon dry white wine 1 tablespoon e-virgin olive oil 2 tablespoons Dijon mustard 2 tablespoons whole-grain mustard Nonstick olive oil cooking spray 6 (6 to 8-ounce) fish fillets (anything from Dorado to Salmon) Salt and freshly ground black pepper 6 lemon wedges   In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce. Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the fish on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer. Transfer the fillets to plates and serve with lemon wedges. (Recipe Submitted By Stephen Moore) Triggerfish Filets: Four 6 oz triggerfish filets (or any firm white fish) 1 bell pepper, chopped 2 jalepenos, chopped 2 limes Mild chile powder Asedero cheese   Marinate four triggerfish filets with fresh lime juice and sprinkle with mild chile powder. Cover fish with peppers and top with Mexican asadero cheese. Then wrap and bake in foil, 30 minutes at 325 degrees. Serve hot from the oven in the packets which are to be opened at the table. (Recipe by Stephen Moore) Baja Lobster Tacos: 2 pounds cooked, diced lobster meat 2 cloves garlic, minced 2 serrano or jalapeño chiles, minced 1 tbsp fresh Mexican lime juice   Heat ingredients in medium sized saucepan. Serve as you would any tacos with a variety of condiments: shredded cabbage, cheese, diced tomato, cilantro, onion, and salsa. Makes 12 tacos. (Recipe Submitted By Stephen Moore) Cabrilla Vera Cruz: 4 tomatoes, sliced in half-slices 4 white onions, sliced in half-slices 1 8 ounce can pitted green olives 2 8 ounce cans tomato puree 3 green bell peppers, cut into strips 1 tsp oregano 1 tbsp salt, or to taste 1 tsp black pepper, or to taste 1/4 cup olive oil 2 cups water 4 tbsp butter or margarine 8 filets cabrilla or huachinango 8 cloves garlic, minced   Salsa Veracruz: Heat oil, add the garlic and onions. Saute until translucent. Add bell peppers, tomatoes, tomato puree, olive oil and seasonings. Cook for five to eight minutes. Add water to thin. Add olives.   In a large sauté pan, melt the butter or margarine with the minced garlic. Sauté fish until flaky. Pour the Salsa Veracruz. Serves four. (Recipe Submitted By Stephen Moore) Balsamic Glazed Halibut: 1/2 cup balsamic vinegar 2 to 3 tablespoons honey, depending how sweet you want it 3 tablespoons olive oil 2 garlic cloves, minced 4 (6-ounce) halibut fillets Nonstick cooking spray   Whisk the vinegar, honey, oil, and garlic in a bowl. Arrange halibuts in an 8-inch square baking dish. Pour marinade over the fish, coating it completely. Cover and refrigerate at least 30 minutes and up to 4 hours. Preheat the broiler. Line the bottom and sides of a baking sheet with foil. Spray the foil with nonstick cooking spray. Remove fish from marinade, reserving marinade, and arrange the fillets atop the baking sheet. Pour the marinade into a heavy small saucepan. Broil the fillets until they are just cooked through and caramelized on top, about 12 minutes. Meanwhile bring the marinade to a boil and simmer until it thickens slightly and becomes syrupy, whisking often, about 15 minutes. Spoon off any excess oil from the sauce, if desired. Spoon the sauce over and around the fillets. (Recipe Submitted By Stephen Moore)   Roasted Snapper with Olives 1/4 cup e-virgin olive oil 1/3 cup pitted, coarsely chopped Gaeta olives (any olives will work; use what you like even kalmata or green) 1 clove garlic, sliced 1 (4-pound) snapper, or 6 (1-inch thick) halibut steaks (or Shark, Yellowtail, Grouper, or Dorado) Salt and pepper 1 lemon, zested and juiced Chopped parsley, for garnish   Preheat the oven to 375 degrees F. Using 1 teaspoon of the oil, grease a large oven dish. In a medium bowl, combine the olives, parsley, and garlic. If using a snapper, stuff the cleaned fish with half the mixture, place the fish in the dish, and sprinkle the remaining mixture over the top of the fish. If using steaks, place them in the oven dish and sprinkle with all of the mixture. Season with salt and pepper and drizzle with lemon juice and remaining olive oil. Cook in oven 30 minutes, basting every 10 minutes with pan juices. Serve immediately, garnished with lemon zest and parsley. (REsipe Submitted By Stephen Moore) Mi Tio Jorge's Pacific Yellowtail Fish & Chips: A trip to my great Uncle George's house in Loreto is never complete without his famous fish & chips made from the local yellowtail.   4 each (6-ounce) yellowtail filets Old Bay Seasoning 1 1/2 cups flour, sifted 1 tablespoon sugar 4 tablespoons Abita Beer 2 egg yolks, beaten 6 tablespoons milk 6 tablespoons water Salt and pepper 2 egg whites, beaten to stiff peaks 2 pounds white potatoes, peeled and cut into 1/4-inch thick chips Malt vinegar 2 lemons, halved   Preheat the fryer. Soak the potatoes for 30 minutes before frying. Using a french knife, cut the fillets in half, lengthwise. Season each fillet with Old Bay. In a mixing bowl, combine the flour and sugar together. Whisk in the beer, egg yolks, milk and water. Whisk until smooth. Season the batter with salt and pepper. Cover the batter and let rest for 30 minutes. Uncover the batter and fold in the beaten egg whites. Dip the fillets in the batter, letting the excess drip off. Carefully lay the fish in the fryer and fry for 4 to 6 minutes or until the fish is golden brown. Remove the fish from the fryer and drain on paper-lined plate. Season the fillets with Old Bay. Drain the potatoes and pat dry them completely. Place the potatoes in the basket and fry for 3 minutes. Remove the basket from the oil and drain for 2 minutes. Place the basket back in the oil and continue to fry until golden brown, about 3 to 5 minutes. Remove the chips from the oil and drain on a paper-lined plate. Season the chips with salt and pepper. Serve the fish and chips on newspaper with vinegar and fresh lemon juice. (Recipe By Stephen Moore) Tuna Burgers & Ginger Glaze: Ginger-Mustard Glaze: 1/3 cup teriyaki sauce 2 teaspoons minced ginger 1/2 teaspoon minced garlic 1 tablespoon honey 1 tablespoon Dijon mustard 1/2 teaspoon white wine vinegar   Tuna Burgers: 1 1/2 pounds yellowfin tuna, free of any skin or gristle 2 teaspoons minced garlic 3 tablespoons Dijon mustard 1/2 teaspoon cayenne 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 cup olive oil 4 fresh hamburger buns with seeds 1/4 cup Japanese pickled ginger, optional   Make the glaze: Combine all the glaze ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. Strain through a sieve and reserve in a warm place until tuna burgers are cooked. (The glaze can be prepared up to 2 days ahead and stored, covered, in the refrigerator.)   Make the burgers: Grind the tuna in a meat grinder or chop with a large sharp knife to the texture of hamburger meat. (Do not use a food processor, which will shred the tuna rather than chop it.)   Transfer the ground tuna to a bowl and combine with the garlic, mustard, cayenne, salt, and pepper. Mix thoroughly. Divide the tuna into 4 equal portions. Using your hands, roll each part into a smooth ball and then flatten into a compact patty.   Heat the olive oil in a large skillet over medium-high heat and sear the tuna burgers until browned and medium rare, 3 to 4 minutes a side. Serve each burger on a buttered toasted bun and spread with a tablespoon of warm glaze. Garnish the burgers with equal amounts of pickled ginger slices. (Recipe Submitted By Stephen Moore) Tuna with Balsamic Onions 2 pounds small vidalia onions 2/3 cup balsamic vinegar 1 tablespoon plus 1/3 cup e-virgin olive oil 1 teaspoon salt, plus more for seasoning 1/4 teaspoon freshly ground black pepper 3 tablespoons fresh lemon juice 2 teaspoons chopped fresh thyme leaves 6 (6-ounce) albacore or yellowfin or bluefin steaks (about 1-inch thick) Bring a large pot of water to boil. Add the onions and cook for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Preheat the oven to 450 degrees F. Toss the onions, vinegar, 1 tablespoon oil, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a 13 by 9-inch baking dish. Roast in the oven until the onions are tender and golden, stirring occasionally, about 1 hour. Meanwhile, whisk the 1/3 cup oil, lemon juice, thyme, and remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in another 13 by 9 by 2-inch baking dish. Place the tuna steaks in the marinade and turn to coat. Let stand for 5 minutes on each side. Oil the grill rack and prepare the barbecue for medium-high heat. Grill the steaks to desired doneness, about 3 minutes per side for medium. Cut the steaks in half. Transfer the steaks to a platter. Spoon the onion mixture around and serve. (Recipe Submitted By Stephen Moore) Herb-Seared Tuna with Caponata: Caponata: 1/2 cup e-virgin olive oil 3 anchovy fillets, coarsely chopped 1 teaspoon red pepper flakes 4 Japanese eggplants or 1 large Italian eggplant, cubed 2 tomatoes, halved and seeds squeezed out, coarsely chopped 1 red bell pepper, chopped 1 medium onion, diced 3 garlic cloves, minced 3 tablespoons capers, drained 1/4 cup raisins 1/2 cup pitted kalamata olives 2 tablespoons balsamic vinegar Pinch sugar 1/2 bunch fresh basil, hand-torn Kosher salt and freshly ground black pepper   Lemon Creme Fraiche: 2 cups chicken stock 1 garlic clove 1 lemon, zest finely grated 1/4 cup creme fraiche   Herb Seared Tuna: E-virgin olive oil 1 pound sushi-quality tuna loin Kosher salt and freshly ground black pepper 1 cup finely chopped fresh herbs, such as basil, parsley, and chives   To make the caponata: Pour the oil in a large, deep skillet over medium heat. Add the anchovies and red pepper flakes and cook and stir for a few minutes to create a base flavor. Fry the eggplant in the anchovy oil, until it gets brown and sticky, stirring often. Add the tomatoes, red pepper, onion, and garlic, continue to cook until the vegetables break down and soften, about 15 minutes. Toss in the capers, raisins, olives, balsamic vinegar, sugar, and basil; season with salt and pepper. Lower the heat and slowly simmer until thick, about 20 to 30 minutes. The caponata tastes great hot, cold or at room temperature.   To make the lemon creme fraiche: Put the chicken stock, garlic, and lemon zest in a saucepan and place over medium heat. Simmer gently until the stock is reduced by half and thickened slightly. Take the pot off the heat, fish out the garlic, and add the creme fraiche. Just before you are ready to plate the dish, buzz the sauce with a handheld blender until it's thick and frothy.   To make the tuna: Rub a little olive oil on the piece of tuna. and season with a fair amount of salt and pepper. Put the chopped herbs in a flat dish and roll in the herbs to coat. Place a large skillet over medium-high heat and coat with 2 tablespoons of olive oil. When the oil gets hazy, lay the herb-coated tuna in the hot pan and sear for approximately 1 1/2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice. To serve: Spoon the caponata on the bottom of 2 plates, lay the herb-seared tuna slices around the center, and drizzle the whole thing with the frothy lemon creme fraiche sauce. (Recipe Submitted By Stephen Moore) Grilled Tuna & Papaya: Vinaigrette: 1/2 cup red wine vinegar 1/4 cup lime juice 2 tablespoons fish sauce (noc cham) 2 tablespoons soy sauce 1/3 cup peanut oil 1/4 cup sesame oil 3/4 cup diced grilled papaya, recipe follows 1/4 to 1/2 cup diced Maui onions or red onion 3/4 cup peeled, seeded, and diced cucumber 3 tablespoons chopped mint 1 tablespoon chopped basil 1 teaspoon sugar 1/2 teaspoon white pepper Tuna: 1 1/2 pound piece sushi-grade ahi tuna Peanut oil Salt Freshly ground black pepper   For the vinaigrette: In a large bowl, whisk together the vinegar, lime juice, fish sauce, soy sauce, peanut oil, and sesame oil. Add the papaya and onions and mix well. Add the cucumber, mint, basil, sugar, and white pepper and refrigerate covered in a non-reactive bowl for 2 hours to let the flavors marry. Will keep 24 hours covered, refrigerated. For the tuna: Preheat a grill to high heat. Drizzle the tuna with oil and season with salt and pepper. Place the tuna on the grill and sear on each side for 30 seconds to 1 minute. The inside should be raw. Remove the tuna from the grill. Slice the tuna into 1/4-inch thick slices. Serve the tuna with the vinaigrette.   Grilled papaya: 1 strawberry papaya 2 teaspoons chile oil (found at Asian markets) Salt   Preheat a grill. Peel and halve the papaya. Scoop out seeds, season with salt and chile oil. Grill for 2 minutes, or until grill marks appear and papaya softens. Dice when cool. (Recipe Submitted By Stephen Moore) Tuna Tataki: 1/2 cup minced ginger 1/4 cup sesame seeds 1 tablespoon cracked black pepper 1/2 pound very fresh, sushi-grade ahi (yellowfin) tuna Kosher salt 3 tablespoons peanut oil, for searing 1 tablespoon lime juice 1 medium-size, ripe avocado, peeled, pitted, quartered and sliced 2 cups mixed greens 12 thin slices red onion 1 medium tomato, peeled, seeded, and diced Ginger Sauce, recipe follows   On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper. Season the tuna with salt. Make 1/2-inch deep slices in the tuna, every 1/4 to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna. Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna. In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the ginger sauce.   Ginger Sauce: 1 small shallot, minced 1/2 teaspoon finely grated fresh ginger Freshly ground black pepper 1/3 cup soy sauce 1/3 cup lime juice 1/3 cup olive oil   In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine. (Recipe Submitted By Stephen Moore) Tuna Tartar: 1 pound sashimi-grade ahi (yellowfin tuna) Salt and white pepper 1/4 cup e-virgin olive oil 2 tablespoons minced shallots 2 tablespoons finely chopped parsley 1 tablespoon Dijon mustard 2 lemons, juiced 1 avocado, peeled, cored removed and brunoise 1 cup Wasabi Creme Fraiche, recipe follows 12 fried wonton wrappers 1/4 cup brunoise red onions 1 ounce Sevruga caviar Long chives   Using a sharp knife, small dice the ahi. Turn the diced tuna in a mixing bowl. Season the tuna with salt and pepper. In a small mixing bowl, whisk the oil, shallots, parsley, mustard, and lemon juice. Season with salt and pepper. Toss the diced tuna with the vinaigrette and mix thoroughly. Season the avocados with salt and pepper. To assemble, spoon the Wasabi Creme fraiche in the center of the plate. Place 1 wonton in the center of the sauce. Spread 2 ounces of the tartar over the wonton. Sprinkle the avocados over the tartar. Place another fried wonton on top of the avocados. Spread 2 ounces of the tartar over the wonton. Sprinkle the avocados over the tartar. Top the sandwich with one fried wonton. Garnish the wontons with the red onions, caviar and chives. Repeat the process for the other three sandwiches.   Wasabi Creme Fraiche: 1 teaspoon wasabi powder 1 cup creme fraiche   In a small bowl, whisk the wasabi powder into the creme fraiche, smoothing all the lumps. Let creme sit for at least 1 hour, covered and refrigerated, to let the flavor bloom. (Recipe Submitted By Stephen Moore) Wasabi Encrusted BluefinTuna 1 pound center-cut bluefin tuna Salt Freshly ground black pepper 1 tablespoon wasabi powder 1/4 cup water 1 large white potato, peeled 2 tablespoons olive oil Drizzle of sesame oil Sprigs of fresh chervil 2 ounces of caviar   Cut the tuna into 2 inch logs, 1 1/2 inches wide and 1 1/2 inches thick. Season the tuna with salt and pepper. In a small bowl, whisk the wasabi and water together to form a loose paste. Using the potato threader, cut the potato into thin curl-like pieces. Season the potatoes with salt and pepper. Divide the potato curls between the tuna logs in individual piles. Brush each piece of tuna with the wasabi mixture, coating each side of the tuna completely. Place a piece of the tuna in the center of each pile of potato curls. Wrap the potatoes entirely over each piece of tuna, tightly. In a large saute pan, heat the olive oil. When the oil is hot, pan-fry the tuna until golden brown, about 2 to 3 minutes on each side. Fry the tuna in batches. Serve the tuna on a platter with a drizzle of sesame oil, chervil and a dollop of caviar. (Recipe Submitted By Stephen Moore) Red Chili Rubbed Wahoo: 10-ounce piece wahoo (ono)   Red chile mix: 1 teaspoon cayenne pepper 1 teaspoon ancho peppers 1 teaspoon chile powder 1 teaspoon paprika   Grind all the spices in a small coffee grinder.   Potato salad: 3/4 pound red bliss potatoes, quartered 3/4 cup mayonnaise 1/2 cup sour cream 1 tablespoon heavy cream 1/4 cup Dijon Mustard 2 tablespoons whole grain mustard 1/4 cup toasted and crushed macadamia nuts 1 rib celery, diced 1/2 red onion, diced 1 hard boiled egg, chopped 1 tablespoon chopped fresh cilantro 1/4 teaspoon kosher salt 1/4 teaspoon ground black pepper   Steam or boil potatoes until just tender. Refrigerate potatoes until cold. Whisk together mayonnaise, heavy cream, sour cram, and mustards in a mixing bowl. Then add remaining ingredients and potatoes. Refrigerate.   Mango Malibu relish: 1/2 fresh mango, diced 2 tablespoons confectioners' sugar 2 tablespoons scallions, chopped on bias 1/2-ounce Malibu Rum 1 tablespoon finely diced red bell pepper   Mix all ingredients well. Press wahoo into chile mixture coating it on one side well. Sear both sides of the wahoo in a very hot skillet in a well ventilated area. Remove from the skillet and place in a preheated 400 degree oven for 6 to 10 minutes until cooked to medium stage. Then place the redskin potato salad on the middle of the plate, the wahoo on top of the salad, and the relish on top of the wahoo. (Recipe Submitted By Stephen Moore) Pesto Crusted Wahoo: 1 1/2 cups packed cilantro leaves, stems removed, leaves rinsed and patted dry 3/4 cup packed mint leaves, stems removed, leaves rinsed and patted dry 1/2 cup toasted macadamia nuts, plus finely chopped toasted macadamia nuts, for garnish 1 teaspoon minced fresh ginger 1 teaspoon fresh lemon juice 1 teaspoon chopped garlic 1/2 teaspoon salt Pinch cayenne 1/2 cup canola oil 4 (6-ounce) Ono (Wahoo) or Opakapaka (pink snapper) fillets 2 tablespoons sesame oil 6 won ton wrappers, cut in strips, for garnish 6 ounces mesclun lettuce, rinsed and spun dry 1 papaya, peeled, seeded, and finely diced Asian Vinaigrette, recipe follows 1/2 cup julienne red bell pepper 1/2 cup julienne Maui onions Chopped green onions, garnish   To make the pesto, in a blender or food processor, combine the cilantro, mint, nuts, ginger, lemon juice, garlic, salt, and cayenne. Process on high speed. Scrape down the sides. With the machine running, slowly add 1/4 cup of the canola oil in a steady stream to form a thick paste. (If too tight, add slightly more oil, 2 teaspoons at a time with the machine running.) Scrape down the sides and process again. Adjust seasoning, to taste. Place the fish in a large baking dish and smear both sides with the pesto. Refrigerate for 1 hour. In a large skillet, heat the sesame oil over medium-high heat. Add the won ton strips and fry until crisp. Remove and drain on paper towels. Heat the remaining 1/4 cup canola oil in a large non-stick skillet over high heat until hot but not smoking. (Or, if using 2 skillets, use 2 tablespoons per pan.) Remove the fish from the refrigerator and pat the pesto sauce firmly onto both sides, adding more if necessary. Add the fish fillets to the pan in batches to prevent overcrowding and cook until crusted on both sides and the fish is just cooked through, 2 to 3 minutes per side. In a large bowl, toss the greens with the papaya and Asian Vinaigrette to coat. Place papaya and greens on each of 4 plates Arrange the bell peppers and onions in the center of each serving and drizzle with a small amount of the dressing. Remove fillets from the pan and place 1 on each plate on top of the greens. Garnish each portion with the fried won ton wrappers, chopped nuts, and green onions, and serve.   Asian Vinaigrette: 2 tablespoons minced green onions 1 tablespoon rice wine vinegar 1 tablespoon lemon juice 2 teaspoons soy sauce 1 teaspoon minced ginger 1/2 teaspoon minced garlic 1/2 teaspoon sugar 1/4 teaspoon ground white pepper 1/8 teaspoon salt 1/3 cup macadamia oil   In a small bowl, combine the scallions, rice wine vinegar, lemon juice, soy sauce, ginger, garlic, sugar, pepper, and salt, and whisk to combine. Slowly add the oil in a steady stream, whisking. Adjust seasoning, to taste. (Recipe Submitted By Stephen Moore) Macadamia & Mango-Lime Wahoo: 1/2 cup macadamia nuts, whole or pieces 2 cups panko (Japanese bread crumbs) 1/2 cup fresh basil 1/2 cup good-quality mayonnaise 2 teaspoons Sriracha (Thai garlic-chile paste) 6 (6-ounce) Wahoo fillets Salt Freshly ground black pepper Canola oil, for sauteing   Mango-Lime Butter: 1/2 cup chopped fresh mango 1/2 cup dry white wine 2 tablespoons sugar 1 teaspoon peeled and minced fresh ginger Juice of 2 limes 1/4 cup heavy cream 1/2 cup cold unsalted butter, cut into small pieces Salt Freshly ground black pepper   To prepare the mango-lime butter, in a saucepan, combine the mango, wine, sugar, ginger, and lime juice and simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.   Preheat the oven to 450 degrees.   To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine. Spread on a plate. In a bowl, combine the mayonnaise and chile paste and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on one side of each fish fillet. Coat the same side evenly with the coating. In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust stide down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch. Place the fillets on warmed individual places. Serve with the mango-lime butter. (Recipe Submitted By Stephen Moore) Wahoo Skewers: 1 pound firm white-fleshed fish (such as shark, swordfish, halibut, dorado, or wahoo), cut into 1-inch cubes Chili-Ginger Marinade, recipe follows 2 red bell peppers, cut into 1-inch squares 1 bunch green onions, cut into 1-inch lengths 8 large shrimp, peeled and devined 8 medium scallops 4 wooden skewers, soaked in water for 30 minutes, or 4 metal skewers   Place fish in Marinade for at least 15 minutes, but no more than 1 hour. Cover and refrigerate while marinating. Preheat grill. Assemble skewers, starting with fish, onion, bell pepper, then shrimp, onion, bell pepper, followed by scallop, onion, and bell pepper. Repeat until skewer is full, leaving 1 inch at each end of the skewer. Grill for about 12 minutes or until fish is just cooked through, turning skewers every 3 minutes.   Chili-Ginger Marinade: 2 tablespoons pineapple juice 2 tablespoons orange juice 1/4 cup low-sodium soy sauce 2 tablespoons chili sauce 2 tablespoons fresh ginger, peeled and crushed   Combine all ingredients in a shallow nonreactive bowl or dish. (Recipe Submitted By Stephen Moore) Jorge's Parmesan Wahoo: One of the benefits of long range fishing is the food. Once when we were thick with wahoo Jorge (Red Rooster 3) served this dish and it was delicious.   4 wahoo steaks 1 cup of mayonaisse 4 oz of parmesan cheese   Mix parmesan and mayonaiise. Spread on top of wahoo. Baked until golden brown. Opyion: add a little dijon mustard to mayonaiise. (Recipe from Big Tuna Bill via Jorge) Baked Wahoo & Vidalia Onion Casserole in Mustard Sauce: 2 Vidalia Onions, halved abd sliced thinly Chinese Mustard Powder 1 cup mayonaisse 3 oz parmesan cheese 6-8 Wahoo steaks   Mix 1 tbsp of mustard powder with mayonaisse. Layer half of the wahoo in a baking dish. spread half of mustard mixture on top of fish. Layer half onion slices on top. Repeat for a second layer. Top with fresh grated parmesan cheese. Bake for 30 minutes or until golden brown and bubbly.   Optional: Layer proscuiito, parma ham thinly sliced, or chorizo or andouille sausage thinly sliced.   Mushroom Smothered Dorado with Oregano Sauce: 2 ounces olive oil 2 bay leaves 6 garlic cloves 4 shallots, chopped 1/2 onion, chopped, plus additional minced onion for garnish 1 whole jalapeno pepper 1 boiled zucchini, julienned 1-ounce fresh oregano leaves 1-ounce minced roasted tomato 1-ounce white wine 1-ounce water 4 dorado fillets Butter, for sauteing 4 ounces diced white mushrooms Salt   In a large saute pan over medium heat, heat the olive oil. Add the bay leaves, garlic, shallots, 1/2 chopped onion, and jalapeno pepper and saute for 2 minutes. Add the boiled zucchini and fresh oregano and then continue to saute for 1 minute. Add the minced tomato, white wine, and water, stir, and remove from the heat.   Poach the Dorado in water a large saute pan; cook until a knife slides in easily and fish is opaque throughout. Meanwhile, heat the butter in a small saute pan. Add the white mushrooms, additional minced onion, and salt, to taste. Saute until the mushrooms are cooked through. Distribute the oregano sauce among 4 serving plates, and then top with the dorado. Top the fish with the mushroom and onion mixture. (Recipe Submitted By Stephen Moore) Grilled Dorado with Orange-Sesame Asparagus: 4 portions, 6 to 8 ounces each, dorado fillets Salt and pepper 2 limes, juiced 3 tablespoons dark tamari soy sauce 2 inches fresh ginger root, grated, about 1 1/2 tablespoons 1 tablespoon vegetable or canola oil 20 blades fresh chives, chopped or 3 scallions, thinly sliced, for garnish Asparagus: 1 to 1 1/4 pounds thin asparagus spears 2 navel oranges 1-inch fresh ginger root 2 tablespoons toasted sesame seeds   Preheat grill pan to over medium high to high heat. Season dorado with salt and pepper. Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish. Turn the dorado in the citrus soy marinade and let it hang out for 10 minutes. Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque.   Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks. Use this spear as your guide on where to trim the ends of your bundle of spears. Using a peeler, make thin long strips of orange zest from both oranges. Cut the ends off the zested oranges and stand them up right on a cutting board. Remove the pith in strips using sharp knife and cutting down from the top of the orange. Discard the pith. When the oranges are both peeled and trimmed, turn them on their sides and slice into 1/4-inch rounds, cross sectioning the whole. Set the orange disks aside. In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot. Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears. Simmer the spears 3 to 5 minutes until just tender. Drain the asparagus. Discard the orange zest and ginger. Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices. Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled dorado. Garnish assembled fish and asparagus with chopped or thinly sliced chives. (Recipe Submitted By Stephen Moore) Seared Dorado & Grilled Pineapple-Mango Salsa with Chimichurri Green Rice and Black Beans: Green Rice: 3 1/2 cups water 2 cups long-grain rice Kosher salt 2 cups Chimichurri, recipe follows   Black Beans: 3 tablespoons olive oil 1 teaspoon cumin seeds 2 red bell pepper, cored, seeded, and chopped 1 large Spanish onion, chopped 3 (12-ounce) cans black beans, rinsed and drained 1/2 teaspoon sugar Sherry vinegar, to taste Kosher salt and freshly ground black pepper   Salsa: 1/2 pineapple, cored, peeled and sliced into 1/4-inch rings 1 mango, peeled, pitted, and chopped 1/2 red bell pepper, cored, seeded, and chopped 1/2 red onion, chopped 3 tablespoons chopped cilantro leaves 3 tablespoons olive oil 1 tablespoon peeled, minced fresh ginger 1 jalapeno, or to taste, chopped 1 to 2 limes, juiced Kosher salt and freshly ground black pepper   Dorado: 6 (6-ounce) mahi mahi fillets Kosher salt and freshly ground black pepper 3 limes, zested 2 tablespoons unsalted butter 1 tablespoon vegetable oil   Green Rice: Combine the water and rice in saucepan with a tight-fitting lid. Season the water with salt. Bring to a boil, lower the heat, and simmer, covered, until tender, about 20 minutes. Set the rice aside, covered, for 10 minutes. Fluff the rice with a fork and stir in the chimichurri. Set aside, covered, until ready to use.   Black Beans: Heat the oil in the saucepan over medium-high heat. Add the cumin seeds and cook, stirring, until fragrant, about 30 seconds. Add the bell pepper and onion and cook, stirring, until soft, about 8 minutes. Stir in the black beans and sugar. Bring to boil, lower the heat, and simmer for 5 minutes. Add the vinegar and season with salt and pepper. Set aside, covered, until ready to use.   Salsa: Preheat a grill pan over high heat. Grill the pineapple rings, turning once, until charred, about 2 minutes. Transfer the rings to a cutting board and chop. In a bowl, combine the pineapple, mango, bell pepper, onion, cilantro, olive oil, ginger, jalapeno, and lime juice. Season with salt and pepper and set aside. (The salsa can be prepared up to 2 days in advance.)   Arrange the fillets in baking pan, season with salt and pepper, and rub with the zest. Preheat a cast iron skillet over medium heat for 5 minutes. Raise the heat to high and heat the butter and oil. Working in batches, if necessary, sear the halibut fillets, turning once, until well browned and just cooked through, about 3 minutes per side. Divide the rice and beans among the center of 6 plates, top with the fillets, and spoon some the salsa over each.   Chimichurri: 1 Spanish onion 1/3 cup olive oil 1/3 cup freshly squeezed lime juice 1 bunch fresh flat-leaf parsley 1 bunch fresh cilantro leaves 3 sprigs fresh oregano, leaves picked 2 large cloves garlic 1 jalapeno, stemmed and chopped Kosher salt and freshly ground black pepper   In a food processor, pulse the onion until finely chopped but not pureed. Transfer the onion to a bowl. Add the olive oil, parsley, cilantro, oregano leaves, garlic, and lime juice and pulse until finely chopped. Transfer the herb mixture to the bowl of onion and stir to combine. Season the chimichurri with salt and pepper. (Recipe Submitted By Stephen Moore) Grilled Dorado & Chili Coconut Broth: Chile-Coconut Broth: 2 tablespoons olive oil 1 large red onion, coarsely chopped 6 cloves garlic, coarsely chopped 2 tablespoons coarsely chopped fresh ginger 2 cups dry white wine 1 cup fresh or bottled clam juice 1 can unsweetened coconut milk 2 poblano peppers, roasted and coarsely chopped 1 serrano pepper, coarsely chopped 1/2 cup packed spinach leaves 1/2 cup water 1 tablespoon honey Salt and freshly ground pepper   Preheat grill or side burner. Heat oil in a large enamel-coated Dutch oven until almost smoking. Add onions and cook until soft, about 4 to 5 minutes. Add garlic and ginger and cook for 2 minutes. Add wine and reduce until almost dry. Add clam juice, coconut milk, poblano and serrano and bring to a boil. Add spinach leaves and cook for 1 to 2 minutes, until just wilted.   Transfer mixture to a blender, add water and blend until smooth. Return mixture to the pot and bring to a boil. Add honey and season with salt and pepper to taste.   Grilled Dorado: Olive oil Salt and freshly ground pepper 8 dorado fillets, 5 to 6 ounces each   Preheat grill. Brush dorado with olive oil on both sides and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium doneness. Place a fillet in a shallow bowl and ladle the sauce around. Garnish with chopped cilantro. (Recipe Submitted By Stephen Moore) Dorado Steaks & Mango Salsa with Curry Couscous: 1 lime, juiced 4 (8-ounce, 1 1/2-inch thick) dorado steaks A drizzle e-virgin olive oil Salt and pepper   Salsa: 1 ripe mango, peeled and diced 1 small red bell pepper, seeded and diced 1 jalapeno or serrano, seeded and finely chopped 1 inch fresh ginger root, grated or minced 1/4 seedless (European or English) cucumber, peeled and chopped 20 blades fresh chives, finely chopped 1 lime, juiced   Couscous: 2 cups chicken broth or water 2 teaspoons (1 palmful) curry powder or 1 rounded teaspoon mild curry paste 1/2 teaspoon coarse salt 1 tablespoon e-virgin olive oil 1 handful raisins 1 cup couscous 2 scallions, sliced on an angle 1 carrot, shredded or grated 1 navel orange, peeled and chopped 2 ounces sliced almonds (available on baking aisle)   Preheat grill pan or indoor electric grill to high heat. Squeeze juice of 1 lime over fish. Drizzle steaks with a little oil and rub oil into fish to coat. Season steaks with salt and pepper. Cook steaks 5 minutes on each side on hot grill.   To assemble salsa, combine all ingredients for salsa in a small bowl.   To make couscous, bring broth or water to a boil with curry powder, salt, oil, and raisins. Place couscous in a bowl. Add boiling liquid to bowl and cover. Let couscous stand 10 minutes. Fluff couscous with a fork and combine with scallions, carrot, orange pieces, and almonds. Top fish with salsa and serve with generous portions of curry couscous. Have some gourmet chips on hand for snacking with leftover salsa. (Recipe Submitted By Stephen Moore) Grilled Dorado Mojo: 2 cloves garlic, chopped 2 tablespoons e-virgin olive oil, plus e for brushing 1/4 cup freshly squeezed lime juice (about 2 limes) 1/2 teaspoon kosher salt 2 tablespoons chopped fresh cilantro leaves plus 2 sprigs for garnish 2 (5 to 6-ounce) dorado fillets E-virgin olive oil Kosher salt and freshly ground black pepper   Put the garlic and olive in a small microwave-safe bowl, cover with plastic, and microwave on HIGH until the garlic is soft and aromatic, 1 to 2 minutes. Stir in the lime juice, cilantro leaves, and salt. Set aside until ready to serve. Prepare an outdoor grill to medium high heat. Brush the fillets all over with olive oil and season generously with salt and pepper. Lay the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner-if it sticks, cook it a bit longer and try again). Carefully turn the fish over and cook until firm to the touch, about another 5 minutes. Remove from the grill onto 2 plates, and brush with some of the mojo. Garnish with cilantro sprigs and serve with the sauce. (Recipe Submitted By Stephen Moore) Grilled Dorado Tomatillo and Mango Salsa: 4 (6-ounce) dorado, skin removed 1 lime, juiced 1 tablespoon olive oil Salt and pepper Tomatillo and Mango Salsa, recipe follows   Preheat a grill. Lay fish in a plate sprinkle with lime juice, olive oil, salt, and pepper. Place fillet on hot grill cook on each side for 4 minutes. Serve with Tomatillo and Mango Salsa.   Tomatillo and Mango Salsa: 1 semi-ripe mango, peeled and seeded, plus 1 semi-ripe mango, peeled, seeded, and small diced 1 jalapeno, seeded 2 limes, juiced 1 orange, juiced 10 medium sized tomatillos peeled, washed, and diced finely 1 medium ripe tomato, finely diced 1 red onion, finely diced 1/2 cup chopped cilantro Salt and freshly ground black pepper   Begin by peeling 1 of the mangos removing all the flesh possible and discarding the seed. Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl. Meanwhile peel and remove flesh from the remaining mango and finely dice. To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper. (Best served grilled fish or white shrimp). (Recipe Submitted By Stephen Moore) Grilled Dorado in Blood Orange Sauce: 4 (6 ounce) dorado fillets Coarse salt 1 tablespoon olive oil Salsa: 4 blood oranges, peeled and sectioned 1 bunch cilantro, leaves only, roughly chopped 1 Arbol chile 1 small red onion, julienned 1/4 cup olive oil 1/4 cup red wine vinegar 1 teaspoon coarse salt 1/2 teaspoon cracked black pepper Sauce: 1 cup blood orange juice (about 6 blood oranges) 2 shallots, finely chopped 1/4 cup red wine vinegar 1/2 cup dry white wine 1/4 cup heavy cream 1/2 cup butter, cut into 1/2 inch cubes   Sprinkle fish with salt, brush with oil and grill until cooked through, about 3 to 4 minutes per side.   Salsa: combine the blood oranges, cilantro, Arbol chile, onion, olive oil, red wine vinegar, salt and pepper. Mix well and set aside.   Sauce: simmer blood orange juice over low heat until reduced to 1/4 cup, stirring occasionally to prevent scorching. Remove from heat and reserve. In a small saucepan, combine shallots and red wine vinegar and reduce over low heat. Add white wine and reduce again. Stir in cream and heat just to simmer. Remove from heat and stir in butter piece by piece until incorporated. Stir in reserved blood orange syrup, strain sauce and keep warm. To serve, place fillets on individual plates, spoon sauce over fish and top with salsa. (Recipe Submitted By Stephen Moore) Pichilingue Chocolate Clams Vera Cruz: There's a little palapa beach restaurtant at Pichilingue that serves this delicasy. Coming soon .. (Recipe By Stephen Moore) Loreto-style Seafood Platter: Across the street from my great Uncle George's house in Loreto is a nice open air restaurant where you can eat great seafood and listen to local music. Their seafood platter is legendary with crabs, clams, cabrilla and snapper, the works. Coming soon .. (Recipe By Stephen Moore) Rajas Con Crema Chile poblanos with onions and creme. This is a recipe that is very easy to make an depending on the chiles can be very spicy or mild. If the chiles are to hot add more cream. 2 tablespoons olive oil or butter 4-6 poblano chiles, peeled and deveined and sliced in 1/4 inch strips 1 large white onion, sliced in 1/4 inch rounds 1 tablespoon chicken bouillon 1 cup white wine (optional) 1-1 1/2 cup corn kernels (optional) 1 cup Mexican sour cream Grill or saute the chiles with the onions until soft about 10 minutes. Add corn and chicken base stir Add the Cream let simmer 10 to 15 minutes. Serve warm with corn tortillas. Can be prepared ahead and reheated in the microwave. 6-8 servings. (Recipe by Stephen Moore) Aioli Sauces for Fish: Red Pepper Aioli 2 garlic cloves 1/2 cup roasted red bell peppers, drained, patted dry 1/3 cup mayonnaise 2 tablespoons olive oil Salt and freshly ground black pepper   To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.) (Recipe By Stephen Moore)   Havana Aioli 2 garlic cloves 1 oz roasted habenero peppers (or as much as you can stand!) (Note: you can also use a tablespoon -- more or less to carefully taste -- Habenero sauce made in Mexico like Salsa Picante de Chile Habenero by El Yucateco -- found at most Walmarts -- or one made in the U.S. such as Tabasco's Habenero Sauce) 1/3 cup mayonnaise 2 tablespoons olive oil Salt and freshly ground black pepper   To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.) (Recipe By Stephen Moore)   Chipotle Aioli 2 garlic cloves 1/4 cup chipotle peppers, drained, patted dry (Note: you can also use 2 tablespoons -- more or less to your taste -- Chipotle sauce made in Mexico like Salsa de Chipotle by El Yucateco -- found at most Walmarts -- or one made in the U.S. such as Tabasco's Chipotle Sauce) 1/3 cup mayonnaise 2 tablespoons olive oil Salt and freshly ground black pepper   To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.) (Recipe By Stephen Moore)   Jalepeno or Serrano Aioli 2 garlic cloves 1/4 cup Jalepeno or Serrano peppers 1/3 cup mayonnaise 2 tablespoons olive oil Salt and freshly ground black pepper   To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.) (Recipe By Stephen Moore)   Marinated Guero Aioli 2 garlic cloves 1/4 cup marinated Guero (Serrano) peppers 1/3 cup mayonnaise 2 tablespoons olive oil Salt and freshly ground black pepper   To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.) (Recipe By Stephen Moore)   Quick & Hot False Aioli 2 tbs minced garlic 4 tbs mayonnaise 1-2 tbs your Favorite Hot Sauce or Salsa (almost anything will work well! Use any of the varieties on this page)   Use a fork to mix it all together. Use on fish like tarter sauce. Also good in fish tacos, as dips, with shrimp, on fish sandwiches, and garlic bread. (Recipe by Stephen Moore)   Pink Chili False Aioli 1 1/2 cups mayonnaise 1 1/2 cups sour cream 2 canned chipotle peppers in adobo sauce Juice 1/2 lime Kosher salt and freshly ground black pepper   Put the mayonnaise, sour cream, peppers, and lime juice in a blender and process to a puree. Refrigerate the mayo for 1/2 hour to let the flavors to blend; taste and adjust seasoning with salt and pepper. (Recipe By Stephen Moore) Authentic Baja Taco Stand Salsas and Sauces: Molcajete Sauce #1: The original version of this basic Tex-Mex salsa was made in a mortar of coarse stone called a molcajete. The traditional recipe calls for chiles and tomatoes to be roasted in a comal, a þat cast-iron griddle, then ground together in the molcajete with a tejolote, or pestle. The tiny chile pequin, which grows wild in Texas, was once the most common chile pepper used in this sauce. You can use a food processor instead of the molcajete, but don't skip the roasting step. You'll be amazed by how much it improves the þavor. You can serve this everyday table sauce with almost anything.   1/2 onion, Þnely chopped 1 1/2 T. fresh lime juice 6 Roma or other tomatoes 2 jalapeño chiles, stemmed, seeded, and halved lengthwise 1 garlic clove 1 c. chopped fresh cilantro salt Makes about 3 cups   Soak the onion in the lime juice for 15 minutes in a small bowl. "Roast" the tomatoes, chile halves, and garlic clove in an ungreased skillet over high heat, turning as needed until slightly charred on all sides. Pulse in a blender; the mixture should remain chunky. Transfer to a bowl and add the onion, lime juice, and cilantro. Salt to taste. Use immediately, or cover and refrigerate for up to 1 week.   Guacamole Variations 1. Mash 4 avocados and blend with 1 tsp. garlic powder, salt, and pepper. 2. Mash 3 avocados and combine with 2 chopped tomatoes, 1 chopped onion, and salt to taste. 3. Chop 2 avocados and mix with 1/2 c. Spanish Sauce (recipe follows), juice of 1/4 lemon, and salt. (Recipe Submitted By Stephen Moore)   Molcajete Sauce #2: 4 medium size plum tomatoes roasted 4 serrano chiles roasted water salt to taste   In a molcajete (or a blender) grind and mash into a purée the serrano chiles with a little bit of water and salt, set aside, in the same molcajete (or blender) mash and chop the tomatoes (you want a coarse consistency), mix the two pureés, season with more salt if necessary. (Recipe Submitted By Stephen Moore)   Roasted Tomatillo Sauce: 1pound fresh tomatillos, husks removed and roasted 6 chiles serranos roasted 1/2 bunch cilantro water salt to taste   On a flat grill roast the tomatillos and serrano chiles until black. Purée tomatillos, chiles and cilantro with a little bit of water, add salt to taste. (Recipe Submitted By Stephen Moore)   Marinated Guero (Serrano) Peppers: While staying at the Hotel Oasis in Loreto some years ago my dad and I asked for some hot peppers. Our server brought out a plate of these wonderfully delicious and hot serrano peppers.   2 tablespoons vegetable oil 2 dozen fresh guero chiles or substitute fresh jalapeños or chile de arbols 2 thin slices of onion, separated into rings 1/4 teaspoon garlic salt Freshly ground black pepper 3 tablespoons soy sauce 1 tablespoon lime juice, fresh preferred   Pour a little of the oil in a heavy skillet and heat over a medium-high heat until hot. Add the chiles and onion and saute until the chiles start to blister and the onions are soft. Remove the pan from the heat and season the mixture with the garlic salt and pepper. In a small nonreactive bowl, combine the remaining oil, soy sauce, and lime juice and mix well. Add the chiles and onions and toss to coat well. Cover the bowl and marinate for 24 hours before serving. From Loreto to Buena Vista soy sauce is used extensively which may be in part due to the influences of the Chinese and Japanese immigration to the area early last century. (Recipe Submitted By Stephen Moore)   Salsa Verde (Green Tomatillo Salsa): 1 pound tomatillos, husks removed, chopped or substitute one 11-ounce can of tomatillos, drained 1/2 cup diced white onions 2 cloves garlic, minced 3 serrano chiles, stems and seeds removed, minced 1/4 cup chopped fresh cilantro Sugar to taste Salt to taste   Combine the tomatillos, onion, garlic, and chiles in a small, heavy saucepan and heat over medium heat until the tomatillos start to soften. Reduce the heat to low and simmer the mixture for a couple of minutes until the tomatillos are soft, but still colorful. Adjust the seasonings. Put the mixture in a blender or food processor and puree until smooth. Pour the sauce into a bowl, stir in the cilantro and serve. (Recipe Submitted By Stephen Moore)   Chili Piquin Salsa: 2 tablespoons crushed chile piquin, including seeds 6 roma tomatoes, chopped or substitute 2 cups canned tomatoes 1 8-ounce can tomato sauce 1 small onion, chopped 1 tablespoon red wine vinegar 1 teaspoon garlic powder 2 teaspoons sugar Pinch ground cumin Pinch oregano, Mexican preferred Salt to taste   In a mixing bowl, cover the chiles with 1 cup of very hot water and let steep for a couple of minutes. In a saucepan over medium heat, combine the remaining ingredients with the chile, and chile water and simmer for a couple of minutes. If the salsa is too thick, thin with water or broth to desired consistency. Season to taste. Pour the salsa into a bowl and allow to sit at room temperature for an hour to blend the flavors before serving. For a smooth salsa, put the salsa into a blender or food processor and puree until smooth, adding additional liquid is needed. (Recipe Submitted By Stephen Moore)   Crema Mexicana: 12 pint heavy cream or half and half 2 tablespoons buttermilk Put the ingredients into jar and stir to mix. Cover the jar with plastic wrap set in warm place, around 70 to 80 degrees, for 6 hours. Then place in the refrigerator for 8 hours or overnight. Stir the cream before serving. (Recipe Submitted By Stephen Moore)   Avocado Salsa: 2 medium avocados, pitted and peeled 3 serrano chiles, stems and seeds removed, chopped 1/4 cup chopped onion 2 tablespoons lime juice, fresh preferred Salt to taste Chopped fresh cilanto   Put all the ingredients, except the cilantro, into a blender or food processor and puree until smooth. Pour the mixture into a bowl, garnish with the cilantro and serve. (Recipe Submitted By Stephen Moore)   Jalepenos en Escabeche (Pickled Jalepenos): 3 tablespoons olive oil 1 small white onion, thinly sliced 8 to 10 jalapeños, left whole 4 cloves garlic 1 medium carrot, peeled and sliced 1 teaspoon dried thyme 1 teaspoon dried oregano, Mexican preferred 2 bay leaves Salt Freshly ground black pepper 12 cup cider vinegar   Heat the oil in a heavy skillet over medium heat until hot. Add the onion and chiles and saute the mixture until the onions soften and the chiles start to roast. Remove from the heat. Pour 12 cup water into a saucepan and add the carrots and herbs and salt and pepper to taste. Bring the mixture to just under boiling, reduce the heat and simmer until the carrots are tender but still slightly crisp, about 8 to 10 minutes. Pour the carrot mixture along with the water into a bowl, add the vinegar and stir to mix. Add the onions and jalapeños and toss to coat. Cover the bowl and refrigerate for at least 24 hours before serving. (Recipe Submitted By Stephen Moore)   Avocado Sauce: 1 avocado, peeled and seeded 12 cup milk 1 tsp garlic salt 2 tbsp cilantro, finely chopped   Combine all ingredients in a blender or food processor. Blend until uniformly liquid. If desired, add a bit more milk so that it has a creamy but not watery texture. Serve with tacos. This will keep about 24 hours in the refrigerator. (Recipe Submitted By Stephen Moore)   Chiles Toreados: Los Barriles taco stands are famous for this sauce.   24 jalapeño, guero or serrano chiles 1 tbsp vegetable oil 12 cup soy sauce 4 limónes (Mexican limes) or key limes, quartered Garlic salt to taste   Heat the oil in a griddle or in a fry pan. Blister the chiles until cooked through and slightly blackened. Remove and put in a bowl of soy sauce. Sprinkle with lime and garlic salt. Let sit about 30 minutes or up to 24 hours,